Chicken and Greens Stir-Fry with Almonds

"Stir-fries are perfect for those nights when time is of the essence and Real Cream is the base for an easy, luscious sauce. Get the rice or noodles cooking before you start chopping and you'll be sitting down to a balanced dinner in less than 30 minutes."

Directions

In a large skillet, toast almonds over medium-high heat, stirring, for 2 min or until golden and fragrant; transfer to a bowl. Add butter to pan; swirl to coat. Add chicken mixture and onion; saute for 5 min or until chicken turns white all over and onion is softened.

Whisk cornstarch into Cream and stir into pan with soy sauce. Bring to a simmer, stirring. Stir in bok choy; simmer, stirring, for 3 min or until bok choy is tender crisp and chicken is no longer pink inside. Remove from heat; stir in hot pepper sauce to taste. Sprinkle with almonds and basil; serve lime wedges to squeeze over top.

Footnotes

You can substitute pork tenderloin or boneless loin chops for the chicken. If using tenderloin, cut in half lengthwise. Cut tenderloin halves or chops crosswise into 1/4-inch (0.5 cm) thick strips. In step 3, cook until just a hint of pink remains in pork.